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An image of quinoa chickpea salad in a bowl.

Quinoa Chickpea Salad

This quinoa chickpea salad is a high-protein, nutrient-dense bowl made with fluffy quinoa, boiled chickpeas, crunchy vegetables, feta cheese, raisins, and roasted pistachios, all tossed in a fresh lemon-olive oil dressing. It is perfect for athletes, meal prep, or a light yet satisfying lunch.
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Servings2 people ( Makes: 2cups)
Ingredients Method Notes

Ingredients

  • 35 g / 3 tbsp quinoa
  • 60 g /⅓ cup chickpeas, boiled
  • 30 g / ½ English cucumber, chopped
  • 30 g / ½ red onion (medium), chopped
  • 25 g / 2 tbsp/ ⅓ green capsicum, chopped
  • 2 tbsp sweet corn, boiled
  • 50 g feta cheese, crumbled
  • 10 g / 1 tbsp pistachio, roasted
  • 20 g / 2 tbsp raisins
  • 1 tbsp extra-virgin olive oil
  • 2 tsp lemon juice
  • Salt to taste
  • Black pepper to taste

Method
 

Cooking the Quinoa
  1. Rinse the quinoa thoroughly and drain well.
  2. Add ½ to ¾ cup of water to a pressure cooker and bring it to a boil on high flame.
  3. Add the rinsed quinoa to the hot water.
  4. Pressure cook it for 3 whistles.
  5. If any water remains, cook uncovered for a few minutes until the quinoa is dry and fluffy.
Boiling the Chickpeas
  1. Rinse the chickpeas and soak them overnight.
  2. Add soaked chickpeas to a pressure cooker with water, about three times the quantity of chickpeas, ensuring they are fully submerged.
  3. Add salt and pressure cook for 8–10 whistles, depending on the quality of the chickpeas.
  4. Measure out ⅓ cup of boiled chickpeas for the salad.
Boiling the Sweet Corn
  1. Bring sufficient water to a boil in a pan.
  2. Add sweet corn to the hot water.
  3. Boil on high flame for about 5 minutes or until the corn is tender.
  4. Drain and set aside 2 tablespoons of boiled corn for the salad.
Roasting the Pistachios
  1. Heat a tawa or pan on medium flame.
  2. Dry-roast the pistachios, stirring continuously.
  3. Remove once lightly golden and keep aside.
Making the Salad
  1. In a large mixing bowl, combine cooked quinoa, boiled chickpeas, cucumber, red onion, green capsicum, sweet corn, feta cheese, roasted pistachios, and raisins.
  2. Add olive oil, lemon juice, salt, and pepper. Mix well and serve fresh.

Notes

  • Rinse quinoa well to remove bitterness from its natural coating.
  • Allow quinoa to cool completely before mixing to keep the salad fresh and non-mushy.
  • Chickpeas should be soft but hold their shape for the best texture.
  • Feta cheese is naturally salty, so adjust the added salt carefully.
  • Adjust lemon juice according to personal taste.
  • You can add herbs like parsley, mint, or coriander for extra freshness.
  • Serve immediately or refrigerate and consume within 24 hours for the best flavour and texture.